Indian Masala Omelette

How to make Indian Masala Omelette

Ingredients:

2-Eggs
1- Onion chopped
1-Chopped tomatoes
Green chillies chopped
Salt to rasre
1/2 tsp pepper
Curry leaves
Chopped ginger
20 ml oil
1/2 tsp red chilli powder
1/2 tsp tumeric powder
1/2 capscume1/4 cup of bell peppers
Coriandar
Take a bowl and add the 1/2 tsp tumeric powder
Add the 1/2 tsp red chilli powder
Pinch of salt and pepper
Whisk egg

Method :

1. Heat the pan and add the oil
2. Add chopped onion
3. Add chopped tomatoes
4. 1/2 tbsp chopped capsicum
5. 1 tbsp chopped bell peppers
6. Chopped ginger
7. Chopped green chillies
8. Curry leaves
9. Mix all the ingredients
10. Pour the eggs
11. Stir the mixture
12. Cook for about 3-4 min
13. Turn the omelette from one side to the center
14. Cook for 2-3 minutes
15. Gamish with coriandar
16. And omelette is ready serve it hot

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Traditional Pongal

How to make Traditional Pongal

Ingredients:

1 cup moong dal
2 tbsp coconut
1 tbsp ginger
1/4 tsp tumeric powder
Peppercorns
Salt to taste
2 tbsp ghee
1 tsp cumin seeds
half tsp musterd seeds
Hing  3-4 green chillies                                                                     
Cashewnuts
Curry leaves

Method :

1. Heat the cooker and add the water+rice+moong dal+Tumeric powder+Coconut=ginger+peppercorns
2. Close the lid till 1 whistle does off.
3. When is cooked then add the salt
4. Take them  out on a bowl

For frying :

1. Heat the pan and add the ghee in the pan
2. Add hing+mustard seeds+cumin seedsCashewnuts
3. Roast them untill they light golden brown
4. After that add the green chillies+curry leaves
5. And add the Traditional pongal
6. Traditional pangal is ready

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sweet pongal

How to make sweet pongal

Ingredients:

Rice 1 cup
Moong dal 1/2 cup
Sugar or jaggery 1/2 or 3/4 cup
Water 1-1/2 cups
Milk 2-1/2 cups
Elaichi 2

Method :

1. Take a large pan, wash  the rice, moong dal
2. Add the water cook them untill the rice is 3/4 cooked
   
3. Add milk cook for 3-4 minutes
4. Add jaggery or sugar, elaichi powder and cook for 1 mnts
5. Take a fry pan and heat it
6. Add 3-4 tsp of ghee fry cashew nuts
7. Add the fryed cashew nuts to the pongal
8. Pongal is ready to serve with maddupappu ghee

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Vegetable Dum Biryani

How to make Vegetable Dum Biryani

Ingredients:

Basmati rice - 3/4 cup
Salt - 3/4 tsp
Lemon juice - 2 tsp
Paste- 2 tomatoes, 1 green chilly

1 inch ginger pieces
Fresh curd - 1/4 cup
Oil - 3-4 tbsp
Mint - 10-12 leaves
Desi ghee- 2 tbsp
Brown cardamom - 1
Cinnamon stick - 1/2 inch
Black pepper - 6 to 7
Cloves - 2
Green cardamom - 2
Nutmeg - 2-3 pinch
Saffron - 20 to 25 threads
Cashews - 2 tbsp
Raisins - 1 tbsp
Salt per taste
Coriander powder - 1/2 tsp
Red chilly powder -less then 1/4 tsp
Tumeric powder - less then 1/4 tsp
Cumin seeds - 1/4 tsp

Caulifower - 1/2 cup
Capscum- 1/4 cup
Carrot - 1/2 cup
French beans - 1/2 cup

Method :

1. For making veg biriyani we will boil rice first
2. For 3/4 cup rice add 3 cups of water
3. Add lemon juice, salt and 1 tsp ghee as well
4. Cover rice and cook just 80 %
5. Menwhile coarsely grind the spices
6. Soak saffron  1 tbsp milk
7. Cut cashew into two pieces

Prepare sabji for biriyani :

1. Heat the pan And add oil in a pan
2. Add vegetables and fry untill they get crispy
3. Add beans and carrot
4. Add the cauliflower and capsicu,
5. Add cumin seeds and coarsely ground spices.
6. Add tomato, ginger and chilly paste
7. Add tumeric powder, red chilly and coriander powder
8. When masala is ready then add the curd into it
9. Add the vegetables into it
10. Sabji to be added in biriyani is ready
11. TAke the borosil glass handi
12. We will layer rice and sabji in it
13. Add 1 tsp ghee in handi and then add littile amount of sabji
14. Add the half the amount of rice.
15. Again layer sabji and then rice
16. Add saffron milk, mint leaves, cashew, raisin and some more ghee.
17. Dum biriyani is ready

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Thayir sadam

How to make Thayir sadam

Ingredients:

Rice 1 cup (Shoaked for 1 hour)
Fresh curd- 2 cup
Desi ghee - 1 tsp
Gren coriander - 2 to 3 tbsp
Asafoetida - 1 pinch
Cumin seeds - 1/2 tsp
Rei - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 10 - 12
Green chillies - 1 to (finely chopped)
Salt- 1.5 (as per taste)

Method :

1. Intially prepare rice for making curd rice
2. Place the rice in cooker as we require tender rice for making curd rice
3. Add 2.5 cup water as well
4. We usually use 2 cup water for making rice
5. Cook untill semmers (whistle) once
6. After it simmers, tuern off the gas
7. When rice is ready; take them out in bowl
8. Mix curd in the rice
9. Also add salt and green coriander as well
10. Now add tadka in the rice
11. Piping and hot Thayir sadam is ready

Prepare tadka for the rice :

1. Heat the pan and Add ghee in the pan
2. When ghee gets heated add rai, cumin seeds, urad dal and saute untill it turns littile brown
3. Also add curry leaves, green chilly and asafoetida
4. Tadka is ready now u can turn off the gas

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Sambhar

How to make Sambhar

Ingredients:

Arhar dal - 1/2 cup
Water 1/2 an hour before.
1 tomato
Ginger - 1" long piece
2 Green chillies
Bottle gourd - 1 cup (cut into medium
sized pieces)
Beans - 10 to 12 (cut into 1" long pieces
Vegetables can be added according to
your like
Green coriandre - 2 to 3 tsp (finely
chopped)
Curry leaves 15 to 20
Tamarind pulp - 2 tbsp
Mustards seeds - 1/2 tsp
Methi seeds - 1/4 tsp
Tumeric powder
Salt to taste
Oil - 3 to 4 tbsp

For Masala :

Chana dal - 1 tsp
Urad dal 1/2 tsp
Red chillies - 2
Coriandrer - 2 tsp
Jeera - 1/2 tsp
Methi seeds - 1/2 tsp
Mustard seeds -1/2 tsp
Elaichi -2
Black pepper - 8 to 10
Cloves - 2
Cinamon -1/2" long pieces
And grind it

Method :

1. First of all we will boil dal to make sambhar.
2. Put dal in a cooker, turn on the gas.
3. Add 1 cup water in the cooker followed by 1/2 tsp salt.
4. Close the lid till 1 whistle does off.
5. Cook for 4-5 minutes
6. Untill the whistle goes off let us roast the whole spices for sambhar masala.
7. Put the spices in a pan.
8. Spices have to be roasted on a law flame.
9. After the spices are roasted.
10. Take them  out on a plate.
11. We will flame let dal cook for 3-4 minutes.
12. After 3-4 minutes the dal is cooked.
13. After that boil the vegetables.
14. Put the vegetables ina p pan along with 
15. 1/2 cup water.
16. Cover the pan and cook the vegetables.
17. Put the roasted spices in the mixer.
18. That grind they well all together.
19. Cut tomatoes, ginger and green chillies into big pieces.
20. Grind all of them into  a fine paste.
21. A big utensil would be better as sambhar.
22. Pour the spoons oil after pan is heated.
23. Put mustard seeds, methi seeds and after that add curry leaves .
24. Now add turmeric powder add the grounded spices.
25. Vegetables add them to yhe spices.
26. Pour 2 cups wtaer in the utensil.
27. Wait for come to vegetables boil.
28. Properly mash dal in the cooker.
29. Put the mashed dal in the utensil.
30. Add tamarind pulp,salt and mix.
31. Boil the sambhar 3 to 4 minutes.
32. Littile bit of coriander in sambhar.
33. Your sambhar is ready.

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Poricha Kootu

How to make Poricha Kootu

Ingredients:

Moong dal - 1 cup
Chopped onion- 1
Chopped tomato - 1
Moong dal paste
Salt to per your taste
Water 2 glass
Curry leaves 5-6
Coriander leaves
Mustard seeds 1/2 tsp
Red chilli - 2
garlic asfoetida

Method :

1. Heat the pan and add the Moong dal in to the pan
2. Add the chopped onion tomato and carlic into the moong dal Paste
3. Grind coconut, jeera and green chillies to a smooth paste
4. While greeding add green chillies per your taste
5. After that add the onion & chopped tomatoes are cooked add the vegetables of your choice
6. Add salt per your taste
7. Add littile curry leaves
8. Add the grinded paste once the dal mixture start to boiling
9. Add littile coriander leaves
10. For seasoning, add mustard seeds garlic asfoetida red chillies and curry leaves to oil

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Bisi Bele

How to make bisi bele

Ingredients:

Rice - 400 grams
Yellow pigeon
Salt as per taste
2tsp of refined sunflower oil
Ghee as and when required
1 Brinjal (egg plant) well cut
Cut 1 red and green capsicum
2 potatoes well cut
10dg of beans and 100g of carrot
1 pinch of asafoetida and tsp of mustard seeds
2 onion cut into small pieces
Dry coconut, 4-5 tbsp of sambar powder and a one glass of water.
Soak 50 grms of tamarind in water
1 cup curry leaves

Method :

1. Heat the cooking pan a 1 mnt
2. Add 2-3 tsp of oil
3. Add the mustard seeds and asafoetida
4. When that start popping then Add the onion and mix well
5. Add the romatoes+capsicum+brinjal and green peas
6. Add the potatoes and after that add the beans and the carrot
7. Add 2-3 glasses of water
8. Let it boil for 15 mnts
9. Once the vegetables are cooked they will look like soft and then add the curry leaves
10. Add the sambar bath masala
11. Add 2 glass of water
12. pour the tamarind water into it
13. Add the salt per taste
14. Turn on the gas stove and boil for 10 - 15 minutes
15. After heating this mixture for 1-0 - 15 mnts put the cooked rice and mix well
16. Let it boil for 10 - 15 mnts
17. Add 2 tsp of ghee or as per taste
18. Serve hot

Meanwhile :

1. In a pressure cooker 2 glasses of water pour 5 glasses of water in to the container with the rice and pigeon peans.
   Place the container into the cooker and add 
2. 1 tsp of turmeric powder
3. Close the lid and wait untill 3 - 4 whistles

 

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Sambhar Masala

How to make Sambhar Masala

Ingredients:

75 gram sanbhar masala
10 gram chana dal
25 gram urad dal
25 gram dry red chillies
1 tsp cumin seeds
1 tsp fenugreek seeds
1tsp black pepper seeds

Method :

1. Take a pan and heat it.
2. Add the split bengal garam masala and urad dal.
3. Roast them untill they light golden brown on medium flames.
4. When its color is golden brown then take it out from the pan.
5. And then heat the pan and add black pepper,red chillies, fenugreek seeds, cumin seeds and coriander seeds in a pan.
   
6. Roast them on medium flame till they become light golden in color & crispy.
7. Keep them side to cool and then we will grind them.
8. Grind roasted lentill and spices into a fine powder.
9. Sieve the prepared sambhar masala to remove and kind of raw spice particles.
10. Sambhar nasala is ready.

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Aviyal

How to make Aviyal

Ingredients:

3cups- mixed vegetables thinly sliced

Salt to taste

3/4 tsp-turmeric powder

1 cup-fresh coconut
4 pearls onions or a few pieces of red onion
3/4 tsp-cumin
3-4 green chillies
aprox 1 cup-yogurt
1tbsp-coconut oil
few curry leaves

Method :

1. Cook the vegetables with the salt, turmuric, green chilli, curry leaves and oil
2. Grind the coconut with cumin onion, yogurt and green chillies
3. Add the coconut mixture into the vegetables.
   
4. Add the yogurt and mix well.
5. Season with coconut oil and curry leaves.
6. After that serve hot

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Pizza Paratha

How to make Pizza Paratha

Ingredients:

Maida 2 cup
Salt - 1/2 tsp
Sugar - 1 tsp
Dry active yeast - 1 tsp
Oil - 4 tbsp

For stuffing:

1. Mozzarella cheese - 50 grams
2. Green coriander - 2 tbsp (Finely chopped)
3. Chopped Cabbage - 100 grams
4. Babycorn - 2-3
5. Capsicum -1
6. Black pepper - less than 1/4 tsp
   
7. Salt to taste
8. Grated and paste ginger - 1/2 inch
9. Chopped green chilly -1

Method :

1. Maida Add yeast , salt, sugar and 2 tbsp oil.
2. Mix all ingredients.
3. Knead flour with help of lukewarm water to make soft dough.
4. Keep kneading like for 5-6 mints.
5. Spread some oil on top of dough.
6. Cover it and keep it aside for 2 hrs.
7. Slice all vegetable.
8. Grate the cheese and mix in vegetable.
9. Add green coriander + black pepper +green chilly + ginger + salt in vegetable.
10. Mix all ingredients.
11. Again knead the dough.
12. Divide the dough into 2 parts.
13. Roll 1 dough into circle with 5-6 inch diameter.
14. Now palce half amount of vegetable on it.
15. Seal from all sides .
16. Flatten the stuffed ball.
17. Keep it 1/2 cm thick.
18. Preheat a tawa and spread some oil.
19. Cook on low flame for 30 mnts then turn.
20. Cook untill brown .
21. Serve hot.

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Laccha Paratha

How to make Laccha Paratha

Ingredients:

Maida 1 cup
Ajwain- less than 1/4 tea spoon full
Salt- 1/4 tea spoon full or according to the taste
Ghee - 2 to 3 table spoon full

Method :

1. We will knead the flour to prepare kerala parantha.
2. Add salt in the flour,
3. The ajwain gives the nice aroma when crushed and added in the flour.
4. Add 2 teaspoon full of ghee in it.
   
5. Mix all the ingredients.
6. Knead the flour till it become soft.
7. Press the dough till it becomes smooth.
8. Only 1/3 cup of water is required to knead this much of dough.
9. Knead the flour to turn it soft.
10. The dough is now ready.
11. Cover the dough and leave it for 20 mnts for fermentation.
12. After 20 mnts, Take a small amount of dry  maida to roll out the dough,
13. Divide the dough into three equal parts.
14. Make a ball of each part.
15. Rol in the dry maida.
16. Roll out the ball into a circle of diameter 12-14 inches.
17. We have rolled out a thin parantha .
18. Spread a tea spoon full of ghee on it.
19. Fold the parantha round and round.
20. Make a coil of it by rolling it spirally.
21. Bring its edge on the upper side and fix it there.
22. The ball is now ready and now roll out the prepared ball.
23. Take a small amount of ghee in the tawa.
24. Spread the ghee all across the tawa.
25. Put the parantha on tawa.
26. When the color of upper layer changes , it mean that we turn other side of parantha .
27. The different layer of parantha have started coming out.
28. It is also getting heated from the other side.
29. Apply ghee on the first surface.
30. Turn the side of parantha and apply ghee on the other sode also.
31. Heat the parantha on mid-flame from both sides.
32. Tikk it turns light brown and crispy.
33. All its are becoming crispy now .
34. Take out the parantha from the tawa .
35. Crispy parantha is now ready.

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Chicken 65

How to make Chicken 65

Ingredients:

Chicken- 1/2 kg
Egg 1
Black peppar powder- 1 T sp
Garam masal powder-1 spoon
Ginger small garlic cloves-9
Coriander leaves
Cumin-1 spoon
Coriander powder-1 spoon
Red chilly powder-1 spoon Salt to taste
Orange red color
Corn flour-2 spoons
Oil for deep fry
Slice ginger & Garlic & Green chilly
Ajinamoto-1 spoon
Red chilly sauce-2 spoons
Green chilly-3-Slice

Preparation:

1. Make ready all the ingredients.
2. Add washed chicken.
3. Add 2 tb spoons corn flour.
4. Add 1 spoon salt.
5. Add 2 spoons black pepper powder.
6. Add curry & Coriander leaves.
7. Add 1 spoon ginger garlic paste.
8. Add 1 spoon garam masala.
9. Add 1 Egg
10. Add 1 spoon coriander powder.
11. Add 1 spoon ajanamoto and mix well,
12. Marinate 10 mnts.

Method :

1. Heat oil till bubbles come.
2. Drop Marinated Chicken & Fry for 10 mnts on Medium flame.
3. Turn both sides & fry.
4. Fry till golden color.
5. Make ready all Ingredients.
6. Add red color to water .
7. Chicken was well cooked.
8. Take out & Drain Aside.
9. Add 2 spoon oil in a pan.
10. Add cumin.
11. Add ginger slice fry.
12. Add garlic slices & fry.
13. Add green chilly slice & fry.
14. Add ginger garlic paste & fry.
15. Add curry leaves & Coriander leaves.
16. Add red chilly sauce 2 spoon .
17. Add red color water.
18. Add garm masala 1 spoon.
19. Add 100 ml water.
20. Add salt & red chilly powder.
21. Add fried chicken .
22. Fry for 5 minutes on sym.
23. Chicken 65 is ready.

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idiyappam

How to make idiyappam

Ingredients:

Idiyappam flour - 2 cups ( 200 g )
Chopped onion - 1/2 cups
Curry leaves
Curd - 1 tsp
Green chilli - 2 or 3
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp

Method :

1. If your flous is refrigerated (Chill flour ) boil water like this
2. For room temparature flour water should get boiled like this (Small bubbles starts to appears the sides & bottom )
3. My flour is room temparature.
   
4. If the temparature is below this boiling stage idiyappam will be very rough.
5. If it above this boiling stage idayappam will get over softness .
6. Bubbles are arising from the sides & bottom then turn off tje stove.
7. Add Water slowly dough should be like chapati dough and dont allow ot to dry.
8. Heat the idli pot well enogh before you start to make idiyappam.
9. Don't squeeze it over the same layer.
10. Cover it, so that it will get cooked within 30 to 40 seconds, by this time you can fill the dough again in the idiyappam maker.
11. Cokked well we can squeeze next round iddiyappam over the cooked iddyappam.
12. Flame should be on high mode.
13. The time taken to cook the iddiyappam is as same as filling dough in iddiyappam maker.
14. You must cover the pot to fasten the cokking.
15. Adjust salt now (You can add salt in the curd).
16. It won't be like curd iddiyappam, but the flavour will be very fine by this curd.
17. Add required butter milk for separating idiyyapam, it won't to yet.
18. Butter milk will be absorbed easily by the iddiyappam.
19. Don't use ladle for separating,
20. Heat the kadai andd the Chopped onion, Curry leaves, Curd, Green chilli, Mustard seeds.
21. Fry it till brown.
22. A very tasty iddiyappam is ready.

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drumstick poricha kuzhambu

How to make drumstick poricha kuzhambu

Ingredients:

Small Onion- 1 cup
Tomayo- 2 nos.
Drumstic 1 or 2 nos.
Curry leave
Tamarind - 1 lemon size or 2 1/2 tsp paste
Chilli powder - 1/2 tsp
Corinder powder - 1tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oi (Gingelly oil prefered)
Mustard seed - 1/4 tsp
Methi seed - 1/4 tsp
Jaggery - small pc

Preparation:

1. Peel, clean and chopped onion - 1cup
2. Chopped tomato - 1 cup
3. Cut the durmstic to 1.5'' Size
4. Take 3 cups of tamarind extract from 1 lemon size tamarind (or) 2-1/2 tsp tamarind paste.

Method :

1. Heat the pan, pour 5 tsp of gingelly oil
2. Add the nustard seeds and methi sedds in the heat oil
3. When spulutterd mustard seed, and onion
4. Fry untill onion changes to transparent, add curry leaves.
5. Add tomato & littile salt(Salt helps to smashed tomato quickly) and fry untill smashed the tomato.
6. Add chilli powder, corinder powder, turmeric powder, salt, extract of tamarind.
7. After boiling, cook for 5 minutes in low flame with clossed lid.
8. After 5 minutes, Open the lid, add the drum stic pieces and stir.
9. Again close the lid & cook for 5 minutes.
10. Again cook without lid, when the oil appears.
11. Add small pieces of jaggery & cook for 2 minutes.
12. Murungakkai poricha kuzhambu is ready.

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Dosa or Dosai

How to make Dosa or Dosai

Ingredients:

Rice
Urad wash - split black gram
Chana dal - Split bengal gram
Methi seeds-finugreek seeds
Salt and Oil
Water 1 cup

Method :

1. Soak all hte ingredients in bowl for at least 6 hours.
2. Take a Non-Stick pan heat it and put some oil and spread it with a napkin.
3. With circular motion spread the batter.
4. Add then spread the batter in the pan.
   
5. Fry it till brown.
6. Put oil around above the dosa and flip it.
7. We don't need to cook it the other side.
8. Take it out carefully in a plate.
9. A very crispy and tasty Rava dosa is ready.

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Sweet and Karam Kozhukattai

How to make Sweet and Karam Kozhukattai

Ingredients:

Raw rice flour -2 cups
Oil- 1 cup
Salt to taste
Water - 4 cups

For Ellu stuffing:
White sesame seed - 100 grams
Cardmam = 2 nos.

Channa dal Stuffing:
Channa dal- 1/2 cup
Jaggery - 3/4 cup
Coconut greated - 2 table tsp
Cardmom - 2 nos

Coconut stuffing:
Coconut greated - 1 cup
Jaggery - 1 cup
Cardmom - 2 nos

Karam stuffing:
Urad dal - 1/2 cup
Red chilli - 3 nos.
Salt to taste     
Coconut greated -2 tea tsp
Mustard - 1/2 tsp
Hing - 1/4 tsp
Green leaves - small qty

Method :

1. Pour to cups of water in a rice a flour and mix well.
2. In the meanwhile, heat the pan with 2 cups of water.
3. Pour 1 tsp Oil
4. Add required qty of salt allow to boil.
5. Now the water is boiling,reduce the flame to sim.
6. Pour the batter into the boiled water and mix well.
7. Stir well untill it becomes like a dough.
8. Now the dough is ready, Cover it with lid, keep it for room temperature
9. Clean the white sosoame seeds.
10. Heat the panast white sesame seed littile by littile.
11. Keep the roasted white sesame for room temperature.
12. Grind the white sesame & cardmom like a powder.
13. Add jaggery into tje ground sesame powder again grind it for 1 minutes.
14. Clean the channa dal,Pressure cooker it with 1 cup of Water for 3 whistle.
15. Take a jaggery in a vessel,
16. Pour 1/4 cup of water and boil it.
17. Now,The jaggery melted well.
18. In a pan, purfy the jaggery  syrup.
19. Boil the purify jaggery, untill comes to thick.
20. Filter the water from cooked chana dal.
21. Keep it from temperature.
22. Grind the cooked chana dal like a powder.
23. When jaggery syrup become thick.
24. Add powder chana dal.
25. Add greated coconut and stir well.
26. Cook untill it leaves the side of the pan.

In other pan:

1. Jaggery + water= boil
2. In a pan, purfy the jaggery  syrup.
3. Boil the purify jaggery, untill comes to thick.
4. Add greated coconut and stir well+Cardamom powder stir well

1. Cook untill it leaves the side of the pan.
   Coconut pooranam is ready.
   Clean, wash the urad dal and soak in water for 1 hr.
   Drain the water of urad dal.
   Grand the chilli, urad dal and salt.
2. In the idli pan, Grease the plate and put mixture like small ball.
3. Steam cook it for 10 minutes.
4. Keep it to cool
5. Crumble the cooked mixture
6. Heat the pan
7. Pour to tsp oil
8. Add mustard in the hot oil
9. Add hing in the cracked mustard and curry leaves.
10. Add steamed mixture.
11. Add grated coconut and stir well.
12. Cook it for 5 minutes.
13. Kara poornam is ready
14. Grease the hands with the oil and knead dough well.
15.  Devide the dough in 4 parts
16. Take it lemon size dough.
17. Take a plastic sheets and greases.
18. Keep the lemon dough and flatten it into small circle.
19. Place 1 tsp chana dal stuffing.
20. Seal hte edge
21. Take a lemon size of dough for coconut stuffing .
22. Make a mini cup by using hands.
23. Place the ellu poornamSeal it.
24. Cook all of them with steam.

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Instant Rava dosa

How to make Instant Rava dosa

Ingredients:

1/2 cup rava
1/2 cup rice flour
2 tbsp plain flour
3-4 tbsp oil
2-3 tbsp chopped green coriander
2 minched green chillies
1/2 tsp ginger paste
1 pinch asafoetida
1/2 tsp Cumin seeds
1/2 crushed black pepper
3/4 tsp salt (According to your taste)

Method :

1. Mix sooji, rice flour and plain and make a batter.
2. Put rava, rice flour and plain flour in a bowl. Add 1 cup of water.
3. Still untiil there are no lumps visible and make a smooth batter.
4. Smooth batter is ready, now add more water.
5. We want to thin water for rava.
6. Add 1/2 cup of water and then add the spices.
7. Green chillies, ginger, greencoriander, salt, asafoetida, Crushed black pepper and cumin seeds.
8. Mix it well and leave it for 10-15 minutes.
9. After 10 minutes, The rava is ready.
10. The consistency of the batter is very smooth and now we will make dosa.
11. Take a Non-Stick pan heat it and put some oil and spread it with a napkin.
12. Before putting the batter stir it.
13. Add then spread the batter in the pan.
14. Fry it till brown.
15. Put oil around above the dosa and flip it.
16. We don't need to cook it the other side.
17. Take it out carefully in a plate.
18. A very crispy and tasty Rava dosa is ready.

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Vegetable uthappam

How to make Vegetable uthappam

Ingredients:

Dosa batter - 1 cup
Chopped onion - 1/2
Chopped red capsicum - 1/2
Chopped beana - 4
Chopped carrot - 1
Chopprd green chilli -1

Method :

1. Dosa batter + Green chilli
2. Spread the mixture on pan
3. On mixture (sreaded on pan) + Chopped beans + Chopped carrot + Chopped capsicum + Chopped onion
4. Cover with lid and cook for 2-5 minutes
5.  Spread some oil
   
6. Turn and cook on other side
7. Serve hot

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Bread Uttapam

How to make Bread Uttapam

Ingredients:

Bread 4-5 pieces,
Thick yogurt/curd: 1/2 cup
Coarse rava/ sooji quantity: 1/2 cup
All purpose flour/maida: 2 tbsp
Water: 1/2 cup
Fine chopped tomatoes: 1/2 cup
Chopped onions: 1/2 cup
Chopped bell pepper or capsicum: 1/2 cup
Salt to taste
Cokking oil

Method :

1. Thick yogurt + Maida + Sooji + Bread + Water= In mixture (Grind).
2. In mixture Fine chopped tomatoes + Fine chopped onions + Chopped bell peppers or capsicum + Add salt to taste = Thick paste.
3. Heat oil for fry.
4. Put the required amount of thick paste to fry.
5. Turn other side with spoon.
6. Cook till golden brown.
7. Place them in news paper,excess oil will absorb the news paper.

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